The Ultimate Sweet Potato Casserole

The Ultimate Sweet Potato Casserole Recipe

Yields: 8-10 servings

Prep time: 30 minutes

Cook time: 1 hour 15 minutes

Ingredients

For the Sweet Potato Filling:

• 3 lbs (about 4-5 medium) sweet potatoes
• ½ cup (1 stick) unsalted butter, melted
• ½ cup whole milk or heavy cream, at room temperature
• 2 large eggs, at room temperature
• ½ cup packed light brown sugar
• 1 teaspoon freshly grated orange zest (using your Microplane)
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¼ teaspoon freshly grated nutmeg (using your Microplane - highly recommended over pre-ground!)
• ¼ teaspoon cinnamon

For the Pecan Streusel Topping:

• 1 cup chopped pecans
• ½ cup packed light brown sugar
• ⅓ cup all-purpose flour
• ¼ cup (½ stick) unsalted butter, cold and cubed
• A pinch of freshly grated nutmeg (again, use that Microplane!)

Instructions

1. Part 1: Preparing the Sweet Potatoes (XL Pro Peeler's Time to Shine!)

   • Preheat and Prep: Preheat your oven to 375°F (190°C). Butter a 9x13 inch or similar 3-quart baking dish.

   • Peel the Potatoes: Use your XL Pro Peeler to swiftly remove the skins from the sweet potatoes. The large surface area makes this quick and easy.

   • Cube and Boil: Cut the peeled potatoes into 1-inch cubes. Place them in a large pot and cover with cold water by an inch. Bring to a boil and cook for 15-20 minutes, or until the cubes are very tender when pierced with a fork.

   • Drain and Mash: Drain the potatoes thoroughly in a colander. Return them to the warm pot and mash them until perfectly smooth. Let them cool for about 10 minutes. (This prevents the eggs from scrambling in the next step).

2. Part 2: Making the Filling (Hello, Microplane!)

   • Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, milk, eggs, brown sugar, vanilla extract, and salt.

   • Zest and Grate: Using your Microplane zester, finely zest about a medium orange until you have a heaping teaspoon. The Microplane will give you fluffy, intensely fragrant zest without any bitter white pith. Add it to the bowl. Next, grate a whole nutmeg until you have ¼ teaspoon (plus a pinch for the topping). Add the ¼ teaspoon and the cinnamon to the bowl.

   • Bring it All Together: Add the slightly cooled, mashed sweet potatoes to the wet ingredients. Use a rubber spatula or a hand mixer on low to mix everything until completely smooth and well combined.

   • Transfer to Dish: Pour the filling into your prepared baking dish and spread it into an even layer.

3. Part 3: The Streusel Topping & Baking

   • Make the Streusel: In a medium bowl, combine the chopped pecans, brown sugar, flour, and that extra pinch of freshly grated nutmeg. Add the cold, cubed butter. Using your fingers, a pastry cutter, or a fork, work the butter into the dry ingredients until the mixture is crumbly and the butter is about the size of peas.

   • Top and Bake: Sprinkle the streusel topping evenly over the sweet potato base.

   • Bake: Place the casserole in the preheated oven and bake for 25-35 minutes, or until the topping is golden brown and the filling is bubbly around the edges.

   • Cool and Serve: Let the casserole rest for at least 15 minutes before serving. This allows it to set, making it easier to slice and serve.